Pumpkin Cheesecake Sugar Cookies

October 28, 2018

We are STILL hanging on to Fall over here, and that means we aren’t done with Pumpkin quite yet! We are both lovers of a good Sugar Cookie and adding the Pumpkin + Spice to these ones just takes them to the next level! Top with a health-ified version of Cream Cheese icing and BOOM.. a treat everyone can indulge in! These would also be a great option for upcoming Halloween Parties and Events!

Ingredients:

Makes about 2 dozen cookies

Cookies:

3cupsall-purpose flour

2tspcornstarch

1tspbaking powder

1/2tspbaking soda

1/2tspsalt

1 tbsp. Pumpkin Pie Spice

1/2cupunsalted butter, softened

1/3cupunflavored vegetable shortening

1 1/4cupsgranulated sugar

2large egg yolks

2/3cupcanned pumpkin puree

1tspvanilla extract

Icing:

1/2 cup salted butter, softened

8 ounces cream cheese, softened ( I used Western Family Greek Yogurt Cream Cheese to make a slightly healthier version!)

Method:

For cookies:

In the bowl of an electric stand mixer, cream together butter, shortening and sugar until light and fluffy. Mix in egg yolks one at a time. Add pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Scoop dough out and shape into 3 Tbsp balls. Place on parchment paper lined baking sheets (you’ll likely fit about 6-8 per sheet, these are fairly large cookies), evenly flatten cookies into rounds until they are slightly under 1/2-inch thick.

Bake about 11 – 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Healthy-ish Cream Cheese Frosting. Store in an airtight container.

For icing:

Using an electric mixer, beat together the butter and the cream cheese.

Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.

The longer you whip this icing the lighter and fluffier it will become!

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